Keto Fathead Cheeseburger Pockets
Makes: 8 servings
These keto fathead cheeseburger pockets have quickly become a staple in the ketogenic diet that my husband and I have been following on and off over the last year. Fathead dough is super versatile and you can really fill these with just about anything. I’ve used fathead dough to make lasagna “noodles”, pizzas, cinnamon rolls, and several other recipes over the last year. What’s your favorite way to use fathead dough?
1.5 lbs ground beef
3/4 medium onion, diced
1 cup shredded cheddar cheese
16 pickle sandwich slices
Salt, pepper, and other seasonings, to taste
6 cups shredded mozzarella cheese
3 cups almond flour
8 tablespoons cream cheese, cut up
4 teaspoons white wine vinegar
4 eggs, beaten until the white and yolks are combined
1 tsp salt
First, preheat the oven to 400 degrees.
You’ll want to make the filling so that it’s ready to go when you get your fathead dough cut. Fathead dough is easier to work with when it’s warm.
Brown the ground beef in a skillet with the diced onions and your preferred seasonings. Be sure to break the meat into small crumbles so that it will fit into the dough pocket better. When the meat is cooked through, add in the shredded cheddar cheese and stir until melted. Set aside.
Next, you’ll make the fathead dough. I usually do this in two batches to make things less difficult. Just take the ingredients I’ve listed above, for the crust and divide them in half to start.
You’ll want to start the dough by melting the mozzarella and cream cheese in a large, non stick skillet (or the microwave – I prefer the skillet because you can add and remove heat on the fly and it makes it easier to mix the dough later). Once the cheeses are melted, add the almond flour, egg, and vinegar and mix (if you used a skillet to melt the cheese, this is when I would reduce the heat to low so you don’t overheat the cheese) until combined into a nice dough.
Transfer the mixed dough to a sheet of parchment paper, and cover with a 2nd sheet of parchment paper. Roll our the dough into a large rectangle, between the two sheets of parchment paper until it’s about 1/4 inch thick. If you’re making the dough in two batches, this half should be cut into 4 equal rectangles.
Before making the second batch of dough, go ahead and put together the first half of the hot pockets, otherwise the dough will get cold and be more difficult to work with. To do this, you’ll scoop about 1/8 of the meat filling into each of the dough rectangles and top with two slices of pickles. Fold the dough over to form a pocket and pinch the edges together, pressing with a fork, if necessary, to seal completely.
Repeat for the second batch of dough.
Place finished pockets on a cookie sheet, lined with parchment paper, and bake at 400 for 20-25 minutes, checking regularly after 20. Finished pockets should be nicely browned and the dough should be cooked through.